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| Satay |
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Ingredients |
1 lb chicken meat (breast or thigh) cut in to 1/2" square cubes |
1 lb pork loin cut in to 1/2" square cubes |
1/4 cup sweet condensed milk |
½ stalk of finely chopped fresh lemon grass |
3 tbsp soy sauce |
1 tsp salt |
Wood Skewers (presoaked in water) |
1/2 tbsp ground Indian curry |
Some fresh ground peppers |
| Ingredients for the marinade |
½ cup sweet condensed milk |
½ cup finery chopped fresh lemon grass |
3 tbsp light soy sauce |
1 tsp salt |
1 tbsp ground Indian curry |
some fresh ground pepper. |
Ingredients for the Peanut Sauce |
13.5 oz can coconut milk (save ¼ of can for basting the meat) |
3 tsps Masaman curry paste |
2 tbsp fish sauce |
1 tbsp sugar |
2 tbsp chucky peanut butter |
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| Preparation |
| Cut the meat into one square inch thick pieces. |
| In a bowl mix the meat in with the condensed milk, fresh chopped lemon grass, light soy sauce, salt, ground Indian Curry , and ground pepper |
| spear the meat with the wood skewers |
| put the meat on the sticks in the refrigerator over night or at least 3 hours |
| Preparation for the Peanut Sauce |
Turn the stove on medium heat. |
Pour in ½ can of coconut milk. |
Let the coconut milk bubble a little |
Add Musaman curry paste. Stir to blend the paste in with the coconut milk. |
Add fish sauce, sugar and chunky peanut butter
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Cook for 3-4 minutes |
| Add the remaining coconut milk, |
| stir and turn the heat off. |
| Barbecuing |
Fire up the grill on medium high heat. |
Brush the grill with vegetable oil to keep the meat from sticking |
Lay the skewers of meat on the grill. (Don't let the exposed wooden portion of the skewers come in direct contact with flames or they will burn through ) |
To keep the meat from drying out, brush it with the coconut milk diluted with ½ cup of water.
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| Flip skewers over to cook both sides |
| When the meat is done, remove the skewers |
| Serve with Peanut sauce and Cucumber Salad |
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